Preheat oven to 350F. Fill a 12-cup muffin tin with liners.In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.Turn out onto a wire rack to cool completely before frosting.

Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it.

2 comments:

OMG, that looks so incredibly yummy! I'm almost 6 months pregnant and can't have them, but they looks so good! *drooling* I'm saving the recipe to make post-baby. Thanks for sharing. I'm new to your blog. Love it!